for two 20 cm diameter tarts or one larger tart
250 g of finely chopped almonds
240 g of weak white flour
135 g of sugar
Grated lemon peel
10 g of yeast or baking powder
1 pinch of salt
1 pinch of cinnamon
1 pink of ground cloves
1 whole egg
225 g of butter
10 g of rum
Cranberry preserve for filling, to taste
Sliced almonds for decorating, to taste
In a planetary mixer, with the blade soften the butter together with the salt, lemon, cinnamon, cloves and sugar. When the mixture is well blended, add the egg and let it incorporate properly, then add the rum. In another bowl, mix the white flour, the chopped almonds and the yeast/baking powder and add it to the first mixture. Form a flat, square shape, wrap it in cling film and let it rest for at least one hour in the fridge.
Line a mould with baking paper and shape the dough inside it. Garnish with the cranberry preserve. Make strips with the remaining dough to decorate the tart and add a few sliced almonds on the rim to decorate. Brush the tart with an egg and milk wash.
Bake at 170°C for 35-40 minutes in a static oven until the tart has turned golden.
Remove it from the oven, allow it to cool and serve it dusted with icing sugar, to taste.
We suggest you enjoy it matched with a hot herbal tea by Agritur Ecogreen Fiores
This is a dessert that has an Austro-Hungarian past that once included Trentino too. Known as the Linzer Torte, it became a staple in various Alpine areas, each of which gave it their own touch with ingredients dosed and combined in different ways. Cinnamon and cloves together with the cranberry preserve make it a fully-fledged Christmas dessert, easy to make at home.
Recipe created and made by
L Malgher – Pozza di Fassa (Val di Fassa)
Do you want to discover the magic of Trentino winter? Enjoy